Medovukha, low ABV hop mead served very fresh - still with CO2 from fermentation. Very tasty.
I used either EKG or Hallertauer Mittelfrüher. The bag was unlabeled, which is sort of why I used it. 5 grams, a few minutes boil, cool it down add some honey until you hit about 1.040-1.060-ish (I decided to dilute to 1.043) and then pitch baking yeast. (Any other yeast will probably be too effective) Ferment for a few days in a pet bottle with a airlock and then make sure some pressure builds up in the bottle by putting the screw cork back on, put it in the fridge for a day or two. Drink.
Those were my interpretations of the very lousy instructions I found on some Russian site. Next time I'll use Cascade and try going for a little higher ABV, and wait a bit longer.